13.5% alc., 1,500 cases, $18. 100% stainless steel with
no malolactic fermentation. Olsen, Wildewood and Kramer vineyards.
·Light golden yellow color with a slight
orange rim tinge in the glass. Shy aromas of yellow apple, pear and nuts. A pleasing food wine with modestly
weighted flavors of pear, apple, and white peach. Smooth on the palate with a good cut of acidity.Score:88.
Reviewed August 25, 2014WINERY&nbsp»ARTICLE&nbsp»

12.5% alc., pH 2.99, TA 0.82, RS 0.6%, 99 cases, $22. Sourced from vines planted in 1986-1988 in Peavine
and Willakenzie silty clay loam soils. Harvest Brix 19.1º. Whole cluster pressed, fermentation in stainless tank,
racked and aged on lees in stainless for 5 months. To sparkle, the wine was transferred to a high-pressure
tank, chilled, and carbon dioxide bubbled in through a diffusion stone until the ideal level of pressure was
achieved.
·Faint golden yellow color in the glass. Aromas of lemongrass, pear, melon and wilted rose. Dry and
crisp on the palate, with flavors that echo the aromas. A refreshing drink with a good bead and a citrus-driven
aftertaste.Score:87.
Reviewed December 11, 2014WINERY&nbsp»ARTICLE&nbsp»

11.0%
alc., pH 3.18, TA 0.49, RS 1.5%, 325 cases, $22. Harvest Brix 17.7º. Whole cluster pressed, racked to
stainless tank for primary fermentation. When fermentation complete, racked and aged on lees in stainless for
5 months. To sparkle, the wine was transferred to a high-pressure tank, chilled, and carbon dioxide bubbled in
through a diffusion stone, until the ideal level of pressure was achieved.
·Steely white color in the glass. Nicely
perfumed with aromas of tropical fruits, Muscat, apricot and peach. Fruity, off dry, with a good bead, offering
flavors of banana, peach, pear and vanilla. Winemaker recommends toasting with this wine on its own, or
using it for mimosas and as a part of creative mixtures with cranberry, pomegranate or guava juices. Have
some fun with it!Score:88.
Reviewed December 11, 2014WINERY&nbsp»ARTICLE&nbsp»

13.5% alc., pH
3.50, TA 0.61, 300 cases, $24. Harvest Brix 23.5º. 75% de-stemmed. 5-day cold soak, pump over
and punch downs twice daily until dry. Aged 10 months in 25% new French oak barrels. Composed
of various clones from several of the estate vineyard blocks.
·Moderately dark reddish purple color in
the glass. Engaging perfume of black cherry, blackberry, spice and vanilla. A forward drinking wine
with plenty of cherry, berry and spice flavor to satisfy. Admirable intensity on the attack with some
power on the finish that ends with a rush of young tannins. This wine will benefit from more bottle age but is hard
to resist now.Score:90.
Reviewed December 11, 2014WINERY&nbsp»ARTICLE&nbsp»

13.5% alc., pH 3.47, TA 0.64, 100 cases, $42.
Crafted from LIVE-certified grapes. Sourced from the steepest
hillside vines on the estate vineyard. Clones are Pommard and
Dijon 11. Harvest Brix 23.3º. Willakenzie soil with a high clay
content which stresses the vines and leads to small yields. 100%
de-stemmed. 5-day cold soak, pumped over and punched down
twice daily until dry, then pressed. Aged 17 months in 25% new French oak
barrels. Unfined and unfiltered.
·Moderately dark reddish purple color in the
glass. I am crazy about this nose which features aromas of black cherries,
complex floral notes, complimentary spice and a hint of smoky oak. On the
palate, the mid weight flavors of black cherry, ripe strawberry, raspberry and
spice are enticing. The bright acidity gives the vibrant apple fruit flavor a lift. There are plenty of tannins to go
the distance. A delightful wine with charm and sophistication.Score:94.
Reviewed December 11, 2014WINERY&nbsp»ARTICLE&nbsp»

13.5% alc., pH 3.47, TA
0.62, 100 cases, $42. Sourced from the oldest block of Pinot Noir in the estate vineyard first planted in 1984.
100% own-rooted Pommard clone. Harvest Brix 23.2º. 75% de-stemmed, 8-day cold soak, pumped over and
punched down twice daily until dry. Aged 18 months in 25% new French oak barrels.
·Moderate reddish purple
color in the glass. Shy aromas of dark fruits and sous-bois. Charming flavors of boysenberry, blackberry and
spice, building in intensity over time in the glass. Remarkable appeal and length, with substantial tannins. Still
opulent the following day from a previously opened and re-corked bottle.Score:92.
Reviewed December 11, 2014WINERY&nbsp»ARTICLE&nbsp»

13.5% alc., pH
3.40, TA 0.62, 75 cases, $42. From an estate vineyard block planted in 1992 to 4’ x 4’ spacing. Pommard and
Dijon 115 clones. Harvest Brix 23.0º. 100% de-stemmed. 6-day cold soak, pumped over and punched down
twice daily until dry. Aged 18 months in 25% new French oak barrels. Unfined and unfiltered.
·Moderately dark
reddish purple color in the glass. Aromas of black cherry and underbrush lead to intense flavors of blackberry
and black plum. Reasonably good attack and finish, with enough structure to satisfy. Only hints at its ultimate
promise at this time and should elevate with more time in the bottle.Score:90.
Reviewed December 11, 2014WINERY&nbsp»ARTICLE&nbsp»

2010 Kramer Vineyards Estate Yamhill-Carlton District Pinot Noir

13.0% alc., pH 3.70, TA 0.58,
125 cases, $20. From a sustainably farmed estate vineyard, including various clones from several
blocks. Winemaker is Trudy J. Kramer. 100% de-stemmed, 10-day cold soak, aged 10 months in
33% new French oak barrels.
·Moderately light reddish-purple color in the glass. Love the nose
which is fragrant with aromas of exotically spiced black cherries with a hint of toast. Over time in the
glass, the scent of cardamom spice and rose petals emerge. Moderately rich essence of black
cherries and cranberries with a black tea, tar and citrus note in the background. Has some backbone, but the
tannins are ripe and not intrusive. Highly enjoyable now. Very good.Reviewed September 12, 2012WINERY&nbsp»ARTICLE&nbsp»